Bar None: The Cereal Truth
Chewy Peanut Coconut Blondies with Golden Grahams and Nilla Wafer Crunch, Topped with Whipped Cream Frosting
50 minutes
Serves 4
DessertAmerican
Herb's take
Inspired by the great American bake sale and a bit of tropical flair, these blondies are your playground for big flavor and crunchy texture. We’ll fold in cereal and cookies for wild crunch, infuse coconut oil for richness, and finish with a plush whipped cream frosting , you’ll learn how to coax crispy bits into a perfectly chewy bar.
Equipment needed
- 8x8 inch baking pan
- parchment paper
- stand mixer or hand mixer
Ingredients
Yield
4
Instructions
- 01Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment, leaving overhang for easy lifting.
- 02In a large bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until glossy and cohesive.
- 03Add eggs and vanilla extract to the bowl, whisking until fully incorporated and pale.
- 04In a separate bowl, whisk together flour, baking powder, and salt.
- 05Gently fold the dry ingredients into the wet mixture with a spatula, just until a few flour streaks remain.
- 06Fold in the chopped peanuts, crushed golden grahams, and chopped nilla wafers until evenly distributed.
- 07Transfer batter to the prepared pan and smooth the surface.
- 08Bake for 24-28 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack.
- 09Once bars are cool, make the frosting: In a chilled bowl, beat the cold heavy cream and powdered sugar to stiff peaks.
- 10Lift bars from the pan using parchment overhang. Spread or pipe the whipped cream frosting evenly over the cooled blondies. Sprinkle with coconut flakes if using.
- 11Cut into 4 large squares (or 8 smaller bars if you prefer) and serve promptly.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.